Tacos are a recurring weeknight meal for my family. One of our favorite versions is spiced ground pork with lime, pineapple, and black beans, piled high with diced avocado.
In his excellent version of the traditional Chilean stew porotos granados , chef Alex Aguilera uses kidney beans in place of the customary cranberry beans, then folds in fresh basil and a swirl of paprika oil. Click here to visit the new home of KitchenDaily!
